Since the Poker Cake , I promised you a folder on Sky highs (American pastry which identifies a cake composed of at least 3 layers which makes it "high to the sky"). I did that in the week. But today, let's focus on a cake especially because there are emergency. I have been challenged by the Lorraine cake made by Hervé of Workshops Hys that's wreaking havoc on the blogosphere. I must say that this cake has it all, it is simple to do, has an incredible texture meringue and a long shelf life. I intended to try as is, but Hervé launched a small contest around this cake, so I turned a little, hummm, or rather “rich” because I did not touch the basic recipe, I would have just added some elements. I have thus transformed the original into a princess cake for the birthday of’ MiniCook's sister.. Never having tasted the cake kind, I was not expecting much to feel the side and slightly caramelized meringue with sugar that are sprinkled into the mold. It gave the Sky High incredible texture, I felt like I bought my own cake to the bakery. So thank you for this beautiful discovery Hervé, I hope that participation in contest you please.
Sky High Lorrain framboises-vanille
According to the recipe Lorraine cake Hervé
Prep: 30mins
Cooking: 35mins
Serves 6 people
- 3 molds 18cm in diameter
- 210g of egg whites
- 210caster sugar
- 135g plain flour
- 125cooled melted butter
- 1 pinch of salt
- a little caster sugar and butter for molds
- 400g frozen raspberries (whose 45 raspberry cake for domestic and the rest to the top of the final cake)
Vanilla frosting:
- 120g of unsalted butter
- 440g icing sugar
- 4 tablespoons heavy cream
- 4 tablespoons of vanilla extract
- sea salt (to taste 3 pinches for me)
Prepare cake interior: Pre-heat the oven to 180°C/Gas 4. Melt butter and cool.
Dip a brush or a paper towel in melted butter and butter the molds. Pour 1 tablespoon of caster sugar to the bottom of each mold and moving mold to evenly distribute the sugar on the bottom and edges. Put 3 fresh mussels.
Using a mixer or a mixer, beat the egg whites until stiff with a pinch of salt. Once the whites go well, Pour half the caster sugar and whisk again to tighten them (whites are quite firm).
Then pour the other half of granulated sugar and flour, and mix everything for 2/3mn (for the mixer,, use the sheet).
Pour the cooled melted butter and mix one last time for about 1 minute.
Divide dough into thirds and pour in 3 molds of the same size (if you only have one or 2, made several separate firings). Spread one half frozen raspberries into the batter in each mold.
Bake for 35 minutes at 180 °. A mi-Cuisson, put aluminum foil or paper baking molds to prevent it from burning. Leave to cool a few minutes before turning out cakes. It is possible that the holes are formed in places where the cakes were arranged raspberries, not matter because the cakes will be returned, Bunk then glazed.
Prepare the frosting: Make a brown butter: In a saucepan, Melt butter and allow to brown over medium heat until it turns a brown color. As soon as he reached the hazel, dip the bottom of the pan in cold water to stop the staining. Pass through a sieve and let cool.
In a large bowl using electric beaters or bowl of mixer,, cream the butter cooled at slow speed and add the icing sugar, gradually.
When it seems that butter can absorb more sugar, add a little cream or vanilla extract. Repeat until mixture is smooth and all the sugar is incorporated. Salt to taste.
Beat for at least 5 minutes until the frosting becomes light and air.
Dresser, Frost and decorate the cake: Have a first cake on a serving dish, smooth face on the top. Cover the top with a layer of frosting about 1 cm. Place a second cake on top and do the same. Can overcome the third cake. Then covering the top of the final cake icing and sides with a spatula. Then place the remaining raspberries on top of the cake by pressing lightly into the icing (it is imperative that the raspberries are still frozen in order to push them into the icing).
Place cake in refrigerator 2 hours to dry the thawed raspberries and icing.
Enjoy fresh possibly with raspberry coulis.
The cakes interiors can be prepared the day, but I recommend icing the cake the same day so as not to soften the cakes and make the most of their texture meringue.
Magnificent !!!
Chere Anne-Sophie,
Merci de partager votre nouvelle decouverte dans le monde des patissiers! J’aime bien lire de vos exploits culinaires.
Si vous auriez besoin d’aide faire les traductions francais-anglais, je vous offre mon aide volontiers — les traductions que fait translation.google.com sont horrible — presque incomprehensible!
Bien a vous,
Lise
bluffing!it is beautiful!good day!
Girly attitude !!! The princess who blew out the candles had to gasp … Beautiful as always … Gourmand and air ;-)
huuuuuum I'd like a hand ^ _ ^
to be tested very quickly!!!
This cake is really huge ! Really delicious and tempting !
bravo bravo !! it is really beautiful !!
I am very touched to see that this cake you like it
kisses
Hervé / Lesateliersdhys
This cake is beautiful.
Anne Sophie, that is what we must add the cream, vanilla and sea salt for glaze? For I have not seen in the preparation
It is sublime
@ Nelly: It was indeed delighted!!!
@ Hervé: I really loved the cake, the meringue is top. My great-relatives live Nancy and I had never yet tasted this cake, it's crazy! Bcp thank you for the recipe and the discovery.
@ Virginia: I happen to be very absent-minded, luckily my readers are there to verify. I corrected all!
Bravo! What a great achievement and gives the mouth water!
Oh it is wonderful your dessert,
it gives more than willing!
Bises,
Angie
We find your site with the help of Hervé and your first place well deserved…what a beautiful cake!!!
Magnificent!
Soon
Friendships greedy
Sissi and Abrielle
It is superbly, just beautiful. It is a spectacular cake to be very good!! Well done
@ Gen, Angie, the ant element: Thank you girls. Promised he is as good as beautiful :-)
@ Bubble delicacies: Welcome to girls. I was thrilled to discover your lovely blog very greedy
Cuckoo ! I just tested the cake but I have mistaken somewhere because the rendering is not at all the same ! I did not have enough dough (But I respected the proportions) So I'm just 2gateaux the first and still is not very thick but the second is like a pancake carément ? I may be mistaken in the assembly of egg white ? Think that you please ? Thank you in advance. Sarah.
A marvel! you have your well-deserved first place and too bad for me…I had hoped! bravo!
cuckoo! I just reassure Sarah ,I happen the same thing:I made the cake in a large rectangular pan and I thought with a cookie cutter I spell 3 cake except that I had a great crêpe.j 'I still rode my miles sheet but very disappointed with the result in my opinion it will be very dry. it's a shame because it was for my daughter's birthday this !!!
I tested your cake and …WOW crunchy icing of the cake and the fondant was just excellent! Congratulations on this wonderful dessert!!!
Hello Anne Sophie
I made the sky high Lorraine Sunday for my birthday. Well this is a killer. I impressed my family
Simply delicious, wonderful !
@ Sarah: Have you carefully weighed your egg whites? If so, the problem is in effect may be mounting the whites to be very firm. For this, you can separate your whites from the yolks the day (being careful not to let a single drop of yellow), keep them in the refrigerator and then take them out 3 for hours before they are at room temperature when you beat them. Then the egg whites are firm when you can really turn your bowl without slipping the white. Good luck for the next attempt.
@ Cardamom: Thank you for this very nice compliment
@ Sarah & Fafa: I just girls understand your problem, the proportions shown are for molds 18cm in diameter, if using larger molds, it's normal that you do not have enough dough, or thickness. Next time double the quantities if you want to 3 in cakes 3 larger molds.
@ Lea & Virginia: Girls, you can not know how fun it is my pleasure that your cakes have made people happy. Congratulations!!!
Cuckoo ! Thank you for your answers and for your tips ! Indeed the problem must come from the mold and can be as whites that I have not weighed with no balance I looked on forums about how much egg equivalent of egg white 210grammes but I :p Next lemon cake recipe your pictures made me really want ! Good luck and thank you for all these recipes !
Soon, Sarah.
Hello,
Your cake is beautiful, I wish to know if this will be possible to cover it with sugar paste?
Have you by chance recipe ideas for an original cake with sugar paste?
Thank you!
@ Delphine: Thank you for the compliment. You can completely cover the icing sugar and serve paste the raspberries next to the little fruity. And for more ideas of cake covered with sugar paste you can go to my folder Sky-high
I took advantage of this rainy Saturday to make this recipe and it was a real success! I have only 2 cakes because of time (and mold!) but it was very good! Thank you very much for sharing this recipe!
@ Paloma: I know the problem, I have only recently invested in 3 identical molds to save time. But even with 2 strata, he should already be superb! I'm glad you've enjoyed the recipe.
This cake is beautiful looked, it must also be tasted great, thank you for the recipe, it makes you want to test.
@ Pili974: I confirm, it is delicious: A good reason to test!
it is my-gni-tific!!!
Hello,
I am completely a fan of your site that I discovered after your participation in the Diner Presque Parfait. I'd love to make this cake but… I do not like when a cake is too sweet, So I hesitate ! Is it really is very sweet, is that I can reduce the amount of sugar ?
Thank you in advance for your reply :)
@ Anne-Laure: Thank you for your compliments. For this cake, I will not lie to you, its texture is light but it's still a rather sweet taste. But nothing disgusting promised. Decrease the amount of sugar may significantly change its texture. What you can do is prepare half the icing and not the cake icing outside (just between layers). I hope you enjoy it!
Hello I made this beautiful cake !!!! Well, I say that it is great on your site lol!!! I missed the glassage must be well and add the heavy cream and vanilla extract to butter sugar mixture ?I wanted to ask you if you give during pastries I will taste good all your recipes everything looks so delicious!!! Well it was still good my cake had too look the same!! I have only two floors it was not the same size, however i used the same mold finally thank you the same pan for the tip passage!! I love your blog many thanks
@ La fouine: Well the main thing is that it was good!!! For the icing, my advice would be to whip the mixture with an electric mixer really long if it takes the wrong texture. For the size of cake, bizarre, may be not very fair share of the dough ;-) I give lessons can be one of these four pastry but it is not yet valid I still have much to learn, believe me! And I can tell you that I missed my cakes also…
Add 2 to 3 additional double white flour and add 1.With s. pâte.c powder is also good and slightly larger.
By the way this is not a cake diet. lots of butter and sugar, but it is very good.
@ Mumu: But finally MuMu, it does not exist cakes diet ;-)
Thank you, Anne-Sophie, for this great cake and your blog in general ! For my husband's birthday, j'ai fait le sky high framboise-vanilla : impeccable view, taste and consistency. Really nickel !
Same for lightning !
So thank you, thank you !
Just a little clarification : I used frozen raspberries for indoor, but outside, it was fresh raspberries. It comes very well the position and they do not move : cake took the car and was unhurt on arrival !